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Rig Institute of Hotel Management 3Rd/4Th RIG INSTITUTE OF HOTEL MANAGEMENT 3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME (17 WEEKS) Higher Diploma Component No. Subject Subject Hours per Term Marks* code Semester Th. Pr. Th. Pr. 1 FP 3 Food Production Operations 02 08 100 100 2 FBS 3 Food & Beverage Operations 02 02 100 100 3 FO 3 Front Office Operations 02 02 100 100 4 ACCO 3 Accommodation Operations 02 02 100 100 5 RM Research Methodology 02 - 100 - 6 ACNT Accounts 02 - 100 - 7 CIT Contemporary Issues In Tourism 02 - 100 - TOTAL: 14 14 700 400 GRAND TOTAL 28 1100 * Term marks will comprise 30% Incourse & 70% Term end exam marks. 3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME No. Subject Subject Marks code 01 IND TR Industrial Training (22 weeks) 100 TOTAL: 100 FP TH 3 - FOOD PRODUCTION OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 QUANTITY FOOD PRODUCTION 07 05% EQUIPMENT A. Equipment required for mass/volume feeding B. Heat and cold generating equipment C. Care and maintenance of this equipment D. Modern developments in equipment manufacture MENU PLANNING 10% A. Basic principles of menu planning – recapitulation B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units C. Planning menus for School/college students Industrial workers Hospitals Outdoor parties Theme dinners Transport facilities, cruise lines, airlines, railway D. Nutritional factors for the above 05% INDENTING Principles of Indenting for volume feeding Portion sizes of various items for different types of volume Feeding Modifying recipes for indenting for large scale catering Practical difficulties while indenting for volume feeding 05% PLANNING Principles of planning for quantity food production with regard to Space allocation Equipment selection Staffing 02 VOLUME FEEDING 07 A. Institutional and Industrial Catering 5% Types of Institutional & Industrial Catering Problems associated with this type of catering Scope for development and growth B. Hospital Catering 5% Highlights of Hospital Catering for patients, staff, visitors Diet menus and nutritional requirements C. Off Premises Catering 5% Reasons for growth and development Menu Planning and Theme Parties Concept of a Central Production Unit Problems associated with off-premises catering D. Mobile Catering 5% Characteristics of Rail, Airline (Flight Kitchens and Sea Catering) Branches of Mobile Catering 5% E. Quantity Purchase & Storage Introduction to purchasing Purchasing system Purchase specifications Purchasing techniques Storage 03 REGIONAL INDIAN CUISINE 16 15% A. Introduction to Regional Indian Cuisine B. Heritage of Indian Cuisine C. Factors that affect eating habits in different parts of the country D. Cuisine and its highlights of different states/regions/communities to be discussed under: Geographic location Historical background Seasonal availability Special equipment Staple diets Specialty cuisine for festivals and special occasions 25% STATES Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal 10% COMMUNITIES Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian and Bohri DISCUSSIONS Indian Breads, Indian Sweets, Indian Snacks TOTAL 30 100% FP PR 3 FOOD PRODUCTION OPERATIONS – PRACTICAL HOURS ALLOTED: 120 MAXIMUM MARKS: 100 Each institute to formulate 36 set of menus from the following cuisines. Awadh Bengal Goa Gujarat Hyderabad Kashmiri Maharastra Punjabi Rajasthan South India (Tamilnadu, Karnataka, Kerala) SUGGESTED MENUS MAHARASTRIAN MENU 01 Masala Bhat Kolhapuri Mutton Batata Bhajee Masala Poori Koshimbir Coconut Poli MENU 02 Moong Dal Khichdee Patrani Macchi Tomato Saar Tilgul Chapatti Amti Basundi AWADH MENU 01 Yakhni Pulao Mughlai Paratha Gosht Do Piaza Badin Jaan Kulfi with Falooda MENU 02 Galouti Kebab Bakarkhani Gosht Korma Paneer Pasanda Muzzafar BENGALI MENU 01 Ghee Bhat Macher Jhol Aloo Posto Misti Doi MENU 02 Doi Mach Tikoni Pratha Baigun Bhaja Payesh MENU 03 Mach Bhape Luchi Sukto Kala Jamun MENU 04 Prawan Pulao Mutton Vidalloo Beans Foogath Dodol GOAN MENU 01 Arroz Galina Xacutti Toor Dal Sorak Alle Belle MENU 02 Coconut Pulao Fish Caldeen Cabbage Foogath Bibinca PUNJABI MENU 01 Rada Meat Matar Pulao Kadhi Punjabi Gobhi Kheer MENU 02 Amritsari Macchi Rajmah Masala Pindi Chana Bhaturas Row Di Kheer MENU 03 Sarson Da Saag Makki Di Roti Peshawari Chole Motia Pulao Sooji Da Halwa MENU 04 Tandoori Roti Tandoori Murg Dal Makhani Pudinia Chutny Baingan Bhartha Savian SOUTH INDIAN MENU 01 Meen Poriyal Curd Rice Thoran Rasam Pal Payasam MENU 02 Line Rice Meen Moilee Olan Malabari Pratha Parappu Payasam MENU 03 Tamarind Rice Kori Gashi Kalan Sambhar Savian Payasam MENU 04 Coconut Rice Chicken Chettinad Avial Huli Mysore Pak RAJASTHANI MENU 01 Gatte Ka Pulao Lal Maas Makki Ka Soweta Chutny (Garlic) Dal Halwa MENU 02 Dal Batti Churma Besan Ke Gatte Ratalu Ki Subzi Safed Mass GUJRATI MENU 01 Sarki Brown Rice Salli Murg Gujrati Dal Methi Thepla Shrikhand MENU 02 Gujrati Khichadi Oondhiyu Batata Nu Tomato Osaman Jeera Poori Mohanthal HYDERABADI MENU 01 Sofyani Biryani Methi Murg Tomato Kut Hare Piaz ka Raita Double Ka Meetha MENU 02 Kachi Biryani Dalcha Mirchi Ka Salan Mix Veg. Raita Khumani Ka Meetha KASHMIRI Two menus may be formed out of the Dishes given as under: Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya, Tabak Maaz, Rogon Josh Vegetables and Potato: Ruwangan chaman,Choek wangan,Chaman Qaliyan Alleh Yakhean, Dum Aloo Kashmiri ,Nader Palak, Razma Gogji Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour Phirni), Halwa Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin chutney) Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks, sweets etc. MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-III/IV) FP PR 3 MAXIMUM MARKS : 100 PASS MARKS : 50 TOTAL TIME ALLOWED : 06.00 HRS TIME ALLOWED FOR INDENTING & PLAN OF WORK : 30 MINUTES SCULLERY & WINDING UP : 30 MINUTES All menu items to be made from the prescribed syllabus only Part – A (Cookery) 1. Rice preparation 10 2. Indian Bread 10 3. Main Course 20 4. Accompaniment/ Veg. Dish/ Dal etc 10 5. Sweet 10 60 Part – B (General Assessment) 1. Uniform & Grooming 05 2. Indenting and plan of work 10 3. Scullery, equipment cleaning and Hygiene 10 4. Viva 05 5. Journal 10 40 PARAMETERS OF ASSESMENT OF EACH DISH A) Temperature 20% B) Texture / Consistency 20% C) Aroma / Flavour 20% D) Taste 20% E) Presentation 20% 100% NOTE: 1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination. 2. Invigilation will be done by both internal and external persons. 3. Each student will cook 10 portions of each dish/item. 4. Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only). Only one extra attempt may be permitted. 5. Uniform and grooming must be checked by the examiners before commencement of examination. 6. Students are not allowed to take help from books, notes, journal or any other person. FBS TH 3 - FOOD & BEVERAGE SERVICE OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 ALCOHOLIC BEVERAGE 03 7% A. Introduction and definition B. Production of Alcohol Fermentation process Distillation process C. Classification with examples 02 DISPENSE BAR 02 07% A. Introduction and definition B. Bar layout – physical layout of bar C. Bar stock – alcohol & non alcoholic beverages D. Bar equipment 03 WINES 08 30% A. Definition & History B. Classification with examples Table/Still/Natural Sparkling Fortified Aromatized C. Production of each classification D. Old World wines (Principal wine regions, wine laws, grape varieties, production and brand names) France Germany Italy Spain Portugal E. New World Wines (Principal wine regions, wine laws, grape varieties, production and brand names) USA Australia India Chile South Africa Algeria New Zealand F. Food & Wine Harmony G. Storage of wines H. Wine terminology (English & French) 04 BEER 04 15% A. Introduction & Definition B. Types of Beer C. Production of Beer D. Storage 05 SPIRITS 07 25 A. Introduction & Definition B. Production of Spirit Pot-still method Patent still method C. Production of Whisky Rum Gin Brandy Vodka Tequilla D. Different Proof Spirits American Proof British Proof (Sikes scale) Gay Lussac (OIML Scale) 06 APERITIFS 03 08% A. Introduction and Definition B. Types of Aperitifs Vermouth (Definition, Types & Brand names) Bitters (Definition, Types & Brand names) 07 LIQUEURS 03 08% A. Definition & History B. Production of Liqueurs C. Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel) D. Popular Liqueurs (Name, colour, predominant flavour & country of origin) TOTAL 30 100% FBS PR 3 FOOD & BEVERAGE SERVICE OPERATIONS - PRACTICAL HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No Topic Hours 01 Dispense Bar – Organizing Mise-en-place 05 Task-01 Wine service equipment Task-02 Beer service equipment Task-03 Cocktail bar equipment Task-04 Liqueur / Wine Trolley Task-05 Bar stock - alcoholic & non-alcoholic beverages Task-06 Bar accompaniments & garnishes Task-07 Bar accessories & disposables 02 Service
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